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10 plums, unpeeled
Cut out all the pits and then slice all the fruit, without peeling anything, not even the apples.
When they're all sliced, place into a big pot, and add water almost to cover. Shake on some cinnamon, and add in some whole cloves in a tea infuser so I can get them out easily, and pour in sweetener. I stir it all up and bring it to a boil, then lower the light and let it cook for a while.
In 15 minutes or so, I check the fruit soup, taste it, and add whatever it needs, if anything. When everything is soft but not too mushy, I let it cool and then refrigerate it. We have it either as a first course or a dessert. It's also good over or under a scoop of ice cream.
Poster's Notes:
I've been making fruit soup for years. I usually use plums plus other fruit, though plums alone would probably be enough. Most of the time, I add some peaches, usually the ones that don't look good enough for a fruit bowl or those a bit too ripe or some too hard to eat raw. It doesn't matter, because they all get cooked. I like a thick fruit soup, so I also add an apple, for the pectin. I may throw in anything else I want to get rid of. This week's soup contained an apricot. Last week's had a handful of very dried-out raisins and one very brown banana.
Posted by Carolyn C. Gilboa
Nutritional Info Per Serving: N/A
5 peaches, unpeeled
1 apple, unpeeled
Drops of lemon juice
Water to cover
Little wine (optional)
Cinnamon and cloves
1/2 cup sucralose-type sweetener
Quantities don't matter, but I usually use approximately 10 plums and half as many peaches and one apple, all of whatever varieties are plentiful and cheap at the moment. Also, if I have just a little wine to use up, I pour that in and add that much less water. And if I think of it, I shake in a few drops of lemon juice.